Louisiana Crawfish Boil

Name: Louisiana Crawfish Boil
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 10 servings
Ingredients: 2 heads garlic, unpeeled; 5 leaf (blank)s bay leaves; 2 (3 ounce) packages dry crab boil; 1 tablespoon liquid shrimp and crab boil seasoning; salt and pepper to taste; 3 large oranges, halved; 3 large lemons, halved; 2 large whole artichokes; 15 eaches red potatoes, washed; 30 pieces baby corn; 2 large onions, sliced; 2 (16 ounce) packages mushrooms, cleaned; ½ pound fresh green beans, trimmed; 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices; 50 eaches live crawfish, rinsed

Rating: 4.5 stars

24 Ratings
21 Reviews
17 Photos

What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

By IMANKAY

Recipe Summary

prep:

30 mins

cook:

1 hr 15 mins

total:

1 hr 45 mins

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 1

Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.

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Step 2

Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
Step 3

Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Nutrition Facts

Per Serving:

540.5 calories; protein 51.4g 103% DV; carbohydrates 38g 12% DV; fat 22g 34% DV; cholesterol 285.6mg 95% DV; sodium 1926.6mg 77% DV. Full Nutrition

Reviews (21)

Most helpful positive review

kac2research

06/15/2009

Being from New Orleans I know that every family has their own special way of boiling crawfish and this recipe is close to my family recipe. We are all about the 'craw-dads' and sausage and could do w/o the other items in the pot but we do add corn and potatoes. We've never added mushrooms artichoke or other veggies. We do add celery stalks to the pot and a heaping bit of cayenne pepper. From time to time we also add turkey necks. No matter how you mix and match this up keep with the base ingredients: lemon onions garlic crab boil and you will be pleased with the result. Read More

Helpful

(206)

Most helpful critical review

Swamp Cajun

04/27/2009

I hope they meant 40 pounds of live Crawfish. If you are feeding people from Louisiana plan on 8 pds of Crawfish per person elsewhere plan on 6 pds of Crawfish per person. Not a bad recipe ingredients wise but the cooking times are way off. The recipe is best if you combine liquid and powdered Crab/Shrimp Boil as the seasoning for the water. (To that size pot add one cup of liquid Crab/Shrimp boil not a tbsp). The vegetables added are ok there are numerous variations of what vegetables you can add as long as you stick with the main ingredients- onions garlic and lemon. You should add your liquid and dry seasoning combination along with the onions garlic and lemon and let bring to a boil for 10 min. Add potatoes and corn (normal size corn on the cob cut in half or use frozen corn on the cob remember to defrost before cooking) and cook for 10 min at a low boil not a simmer. Add your other vegetables and cook for 5 min then return the water to a full boil and add the Crawfish and cook per the following directions: Once you add the Crawfish to the boiling water return the water to a boil cook for 7 to 8 min. Immediately complete this next step it is the difference between good Crawfish and GREAT Crawfish!! Once you turn the fire off after the 7 to 8 min boil time place a 2 to 3 inch layer of ice in the pot. Yes I said ice! (the pot size will determine how much ice you will need). Cover the pot and let the Crawfish soak for 15 min. If you have a strainer i Read More

Helpful

(245)

24 Ratings

5 star values: 19
4 star values: 1
3 star values: 2
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Swamp Cajun

04/27/2009

Helpful

(245)

kac2research

06/15/2009

Helpful

(206)

Barb Besch

07/11/2007

Allrecipies e-mailed this receipe to me a couple days before we went to a our lake house and we decided we wanted to try it there with our friends & neighbors. WHAT A HIT!!! We modified it only slightly - we used a large turkey fryer to cook in. We didn't add the artichokes we only cut onions in half vertically (didn't slice them) we used 8 large ears of sweet corn (each broken in half) and we used 6 pounds of raw shrimp instead of the crawfish. After working through the recipe and cooking everything but the sausage & scrimp we dumped the first ingredients into a large tin pan (about 15" x 24") then cooked the sausage and shrimp in the same liquid. Wehn they were done we dumped the sausage and shrimp on top of the veggies. What a great looking meal and everyone raved about how good it was and how much fun it was to eat. We put out 3 pan for everyone to dump the peels and cobs in and ate off of paper plates. We'll definately do it again. Thanks for the great recipe!! Read More

Helpful

(112)

IMANKAY

06/26/2011

Edit on my recipe use 40 pounds not 4 pounds of live crawfish. Read More

Helpful

(32)

jaysmom

04/21/2010

Boiling crawfish is really idiot proof. It is hard to do a bad job if you keep your essentials the same every time. Always include garlic onions lemon and crawfish boil seasoning. We always include a stick of butter per batch as this helps with the peeling process. Those tails come right out!! Mushrooms potatoes corn on the cob sausage weiners (for the kids) are always a part of our family boils. This is a very yummy meal with some crawfish dip ice cold beer and a wonderful group of people it can't be beat!! Read More

Helpful

(30)

Kila

06/17/2007

This was a great variation on mine. I have never used mushrooms or artichokes. Corn on the cob can be used instead of baby corn. Great crowd pleaser. We used it for our daughter's Christening. People are still talking. Read More

Helpful

(16)

APearl

09/21/2009

Outstanding! Combined several to get my own. Read More

Helpful

(12)

Essayons75

04/02/2009

I think this recipe should read "40 lbs of crawfish" not "4 lbs". I have not cooked this recipe but I have cooked lots of crayfish and this recipe seems like a good one. Read More

Helpful

(12)

lynne

04/16/2013

OMG this was the best tasting crawfish boil i ever ate. I tried HEB"s market crawfish boil and it was great until I made this recipe then it was excellent. The oranges and lemon gave it a better taste. Keep up the great work folks. Read More

Helpful

(9)

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Nutritional Information

Louisiana Crawfish Boil

Servings Per Recipe: 10
Calories: 540.5

% Daily Value *

protein: 103 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 38 %

sugars:

fat: 34 %

saturated fat: 37 %

cholesterol: 95 %

vitamin a iu: 8 %

niacin equivalents: 110 %

vitamin b6: 48 %

vitamin c: 132 %

folate: 36 %

calcium: 21 %

iron: 25 %

magnesium: 49 %

potassium: 46 %

sodium: 77 %

thiamin: 56 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Louisiana Crawfish Boil

1 of 21

All Reviews

Swamp Cajun

04/27/2009

Helpful

(245)

kac2research

06/15/2009

Helpful

(206)

Barb Besch

07/11/2007

Helpful

(112)

IMANKAY

06/26/2011

Edit on my recipe use 40 pounds not 4 pounds of live crawfish.

Helpful

(32)

jaysmom

04/21/2010

Helpful

(30)

Kila

06/17/2007

Helpful

(16)

APearl

09/21/2009

Outstanding! Combined several to get my own.

Helpful

(12)

Essayons75

04/02/2009

I think this recipe should read "40 lbs of crawfish" not "4 lbs". I have not cooked this recipe but I have cooked lots of crayfish and this recipe seems like a good one.

Helpful

(12)

lynne